Sweet and Sour Chicken

with Jasmine Rice
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
Cals 900 · Prot 56 · Carbs 138 · Fat 16
Family-Friendly
Try Hello Chef Now
30 min
Sweet and Sour Chicken with Jasmine Rice
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
Cals 900 · Prot 56 · Carbs 138 · Fat 16
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Salt
0.5 Tsp
Corn starch
20 Grams
Vegetable oil
6 Tbsp
Sauce
Orange
1 Piece
Pineapple juice
180 ML
Sweet chilli sauce
40 ML
Ketchup
39 Grams
Rice vinegar
15 ML
Apple cider vinegar
15 ML
Soy sauce
20 ML
Brown sugar
5 Grams
Garlic powder
2 Grams
For stir fry
Green pepper
1 Piece
Red pepper
1 Piece
Spring onion
40 Grams
Pineapple chunks
140 Grams
Cashew nuts
40 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML

Tips for fussy eaters

If necessary, save some of the chicken and vegetables, and prepare a mild stir-fry for them instead.

Pro tip

Rinse the pineapple with cold water to remove the excess sweetness. Drain well! Prepare the sweet and sour sauce in advance and store it in the fridge.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep sauce

1 Prep sauce

Juice the orange. Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple juice, the sweet chilli sauceketchupvinegarssoy saucesugar and garlic powder to a small saucepan. In a small glass, whisk 1/1.5/2 Tbsp of water with 2/3/4 tsp of corn starch until smooth. Add the starch mixture to the pot. 
Cook sauce

2 Cook sauce

Place the saucepan over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2-3 min further or until glossy and thickened a bit. Set aside.
Prep stir-fry

3 Prep stir-fry

Chop the chicken. Place the remaining corn starch on a plate and season with salt. Turn the chicken in the starch and set aside. Dice the bell peppers. Slice the spring onion. Drain the pineapple chunks (see pro tip).
Boil rice

4 Boil rice

Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.
Stir-fry

5 Stir-fry

Meanwhile, heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and fry for 4-5 min or until nicely browned. Transfer the chicken to a plate. Return the pan to the heat with another drizzle of oil. Stir-fry the bell peppers with a pinch of salt for 3 min until slightly softened.
Serve

6 Serve

Return the chicken to the pan. Add the spring onion (reserve some for garnish), pineapple and cashew nuts. Add the sweet and sour sauce. Simmer for a final 2-3 min, making sure to give everything a good mix up. Serve over the rice and garnish with the remaining spring onion.

Tips for fussy eaters

If necessary, save some of the chicken and vegetables, and prepare a mild stir-fry for them instead.

Pro tip

Rinse the pineapple with cold water to remove the excess sweetness. Drain well! Prepare the sweet and sour sauce in advance and store it in the fridge.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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